Coco Curry

(カレーラーメン)

A vibrant curry ramen made with our house blended spice mix, coconut milk, and veggie broth. Finished with blanched bok choy, Thai basil, fried tofu, crispy shallots, lemongrass oil, and a fresh lime wedge for acidity.

Most people buy their curry mix. We don’t. Our Coco Curry is built on a blend of spices we roast and grind in house, galangal, kaffir lime, fenugreek, coriander, white pepper, lemongrass, paprika, turmeric, and more. The result is bold, layered, and unlike any curry ramen you’ve tasted before.

By the time we finished developing the recipe, it was just one ingredient away from being vegan. So we pulled out the fish sauce and boosted the funk with mushroom concentrate, creating a curry that’s both plant-based and deeply complex.

This bowl draws inspiration from the curry laksa of Southeast Asia while also borrowing some sweeter spices often found in Japanese curry. It’s a reflection of Chef Sarah’s heritage, with half her family rooted in Indonesia, and a celebration of the flavors that bridge cultures.

-Arturo Leighton